Take about 2 cups shallots very small diced, or brinoux cut. Put them into a sauce pan. Add 5 cups white whine and reduce to about 1/5 of what you started with. Add roughly 3 quarts of heavy(double) cream. Bring to a simmer, DO NOT LET THIS BOIL OVER. It makes one hell of a mess and smells because it's burning off the burner. Let this simmer for about an hour to reduce. Put it into a container that will help let it cool quickly. Or, put it into a heavy plastic container and put that into a larger container and surround it with ice. This is called an ice bath.

This sauce will thicken nicely after it has cooled and you have had it in the frig for a few hours.

When you want to make a cream based sauce to go with chicken or fish, pull out the basic sauce and take the amount that you need and put it into a sauce pan. Bring it up to a simmer, this will get it warm. Add some salt and pepper, capers and a touch of lemon juice, simmer a bit, then add a few cubes of butter. Stir with a wire whip. The butter will also help finish thicken. If the sauce is too thick, add a little heavy cream to it.

There you go. An ala-minute sauce that can be changed to add whatever you want to make whatever kind of cream sauce you want. We use this for our grilled salmon dish at work and even an Alfredo sauce. Just add some nutmeg to the cream sauce. Don't forget the butter!

And you thought I was going to be disgusting, didn't you?

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If you want you can omit the cinnamon and use Cajun seasoning instead. I do most of the time.

I'll take this mixture and put it on pork ribs. Then I wrap them in plastic wrap and bake them in the oven for about 1 hour on 250. After that, they come out of the wrap and straight onto the grill. Or you can keep them wrapped and freeze them for later. Slather as much or as little of your favorite BBQ sauce while cooking. Enjoy!

That is exactly how me and my dad cook our ribs. I will have to try that dry rub! (btw what kind of flavor is it? Just wondering)

First and foremost, if freshly caught by yourself, properly clean and fillet the fish. Heat up a frying pan with a little butter and put the catfish in the pan when hot. Add onions and/or garlic with a little pepper. Fry one side till about golden brown then flip and do the other side. Add more butter for taste. Once it is done put the fish on a warm plate to help keep it hot. Cook some eggs in the pan however you like them. The onion and/or garlic will taste great with these too. I have fried up the potatoes after the eggs in the same pan and liked them. Put all on the plate with the catfish and add salt and pepper to taste. Get yourself a cup of coffee and enjoy! I will be happy to answer any questions.

If you have caught the fish yourself, putting the fish in a fresh tub of water for 24-48 hours while it is alive will have the fish remove almost all dirt from its body. If you do this, don't be surprised to see dirt on the bottom of the clean tub. Other fish may work just as well, I don't know as I never used other fish species.

We have a few. There's Chatfield and Cherry Creek Res. Chatfiled is closer to my house.

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Your culinary definition for the day from the Larousse Gastronomique:

Pot-Bouille

In the Grand Dictionnaire universel Pierre Larousse defines this word as 'everyday household cooking'. It was used in this sense by Flaubert, Richepin, Huysmans and Valles. Zola used the expression as the title for one of his books(1882). The term pot-bouille is no longer in use, but the more colloquial tambouille, derived from pot-en-bouille, is still found.

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I am cheese. I am loved by all. I go great with everything. Other foods hate me because I take all the glory. Like Nachos..Their just jealous cause no one eats them unless Im there. Shit..I even ruined broccili's rep. Broccili kept talkin shit so I was like. " You know what?, I think I might melt myself on some Broccilli. See how those humans enjoy that green [sexual slur censored] now." Shit...Now,People dont even touch him, unless Im all over that shit! Ahhh..Its not easy, being cheesy.. Peace. Cheese Out.